Butter Chicken/ Murgh Makhani

Ingredients

• 1 ½ tbsp unsalted butter
• 5 green cardamom pods lightly crushed
• 1” cinnamon stick
• 4 cloves
• 1 small onion finely chopped
• 1 heaped tbsp grated ginger
• 2 green chillies slit lengthwise
• 1 tsp kashmiri chilli powder (or mild paprika)
• ½ tsp garam masala powder
• 3 tbsp tomato puree
• 150mls double cream
• 2 tbsp honey
• 1 tbsp Kasoori methi/ fenugreek leaf powder
• Salt to taste
• Chopped coriander for garnish

Method

1. Follow my recipe for Tandoori Chicken in the Chicken category. This can even be done a few hours in advance. Once the chicken is cooked set aside and proceed to make the makhani sauce below
2. Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.
3. Add the grated ginger and slit green chillies. Fry for a further minute and add the chilli powder, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the double cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes.